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Mediterranean Spaghetti Squash
Spaghetti squash is a great choice for incorporating a tasty, meatless meal into your weekly menu. Although it has a mild nutty flavor on its own, when you combine spaghetti squash with sautéed onions, olives, feta, and juicy tomatoes, it absorbs those flavors, resulting in a Mediterranean dish everyone will enjoy. This recipe makes a hearty, lunch or dinner. If going meatless isn’t your preference, pair this dish with fish or chicken.
Course: Main Course
Main Ingredient: Vegetables
- 1 3-4 pound spaghetti squash halved lengthwise and seeded
- 2 tablespoons sunflower oil
- 1 medium onion chopped
- 1 clove garlic minced
- 2 1⁄2 cups halved grape tomatoes
- 3⁄4 cup crumbled organic feta cheese
- 1⁄2 cup sliced organic black olives
- 3 tablespoons chopped fresh basil
- Salt and pepper
- Preheat oven to 350 degrees.
- Lightly grease a baking sheet.
- Place spaghetti squash on the baking sheet, cut sides down. Bake until you can poke a sharp knife into the squash with little resistance, about 35-45 minutes.
- Remove squash from oven; set aside to cool.
- Heat oil in a skillet over medium heat.
- Sauté onion in oil until tender.
- Add garlic and sauté for 30 seconds.
- Stir in the tomatoes and cook briefly, about 1 minute. You only want to warm the tomatoes.
- Use a large fork to shred the “spaghetti” from the squash and place the strands in a large bowl.
- Toss with the sautéed vegetables, feta cheese, olives, and basil.
- Add salt and pepper to taste. Serve warm.